Saffron Chickpea and Tomato Stew
A cozy and inviting stew that blends chickpeas, tomatoes, and saffron for a warm, flavorful dish, perfect for any family dinner.
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed You can also use dried chickpeas, but they need to be soaked and cooked beforehand.
- 1 can (28 oz) crushed tomatoes Alternatively, use about 6-8 medium-sized ripe tomatoes, peeled and chopped.
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 pinch saffron threads Can be substituted with turmeric for color, though the taste will be different.
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion to the pot and sauté until soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the crushed tomatoes and add the saffron threads, cumin, chili powder (if using), salt, and pepper. Simmer for about 10 minutes.
- Stir in the drained chickpeas and pour in the vegetable broth. Let simmer on low heat for another 15-20 minutes.
- Taste the stew and adjust the seasoning if needed.
- Serve the stew hot, garnished with fresh herbs like cilantro or parsley, if desired.
Notes
To store, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over low heat.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 6g
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